Chartreuse of Raspberries
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2337Calories
47 gProtein
309 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories2337 kcal
Protein47 g
Carbohydrates309 g
Fiber4.8 g
Sugars258 g
Total Fat109 g
Saturated Fat67 g
Monounsaturated Fat31 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol371 mg
Sodium142 mg
Potassium1539 mg
Calcium714 mg
Iron2.8 mg
Magnesium131 mg
Phosphorus662 mg
Zinc3.1 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C98 mg
Vitamin A922 mcg
Vitamin E3.2 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate31 mcg
Choline120 mg
Caffeine0 mg
Water685 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.
CHARTREUSE OF RASPBERRIES Line a wet mould with wine jelly. Carefully remove the stalks from a sufficient number of raspberries, and insert a white currant inte each. Set the raspberries in the jelly at the bottom and on the sides. Place a smaller sized mould carefully above the raspberries, fill the space between the two moulds with wine jelly. Mix the Gelatine with the milk, Page 50 then dissolve over a gentle heat, strain, add the red currants and raspberries rubbed through a sieve, the sugar and whipped cream
Cook this with the app: pantry check, scaling, and the assistant.